Survey finds many consumers are unsure of temperature to safely heat food

With bird flu virus detected in cow’s milk, U.S. health authorities have issued warnings against potential sources of exposure, including drinking raw or unpasteurized milk. They have also reiterated that consuming uncooked or undercooked poultry or beef products can lead to illness.

Despite these warnings, a new nationally representative survey by the Annenberg Public Policy Center (APPC) of the University of Pennsylvania reveals that many Americans are unsure of the correct internal temperatures needed to cook food safely.

Raw milk consumption
The survey, conducted in July 2024 among nearly 1,500 U.S. adults, found that only three percent of respondents reported drinking raw milk in the past 12 months, while four percent were unsure if they had. Despite the low percentage of raw milk consumption, the dangers associated with it remain high. The Centers for Disease Control and Prevention states that consuming unpasteurized milk and products made from it can expose individuals to harmful germs such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella.

In fact, a significant salmonella outbreak linked to unpasteurized milk from Raw Farm in Fresno, CA, sickened 171 people and hospitalized 22 from Sept. 2023 to March 2024. This outbreak is the largest recorded in over two decades related to raw milk. Pasteurization heats raw milk to 165 degrees F for at least 16 seconds.

Using a food thermometer
The survey also highlighted a concerning gap in the use of food thermometers. Only about 27 percent of U.S. adults reported using a food thermometer “often” or “all the time” to ensure that meat, poultry or fish they consume has reached a safe internal temperature. Another 29 percent admitted they “never” use a thermometer, while 20 percent said they use one “rarely” and 20 percent “sometimes.”

“Using a food thermometer to determine that meat, poultry, fish, and eggs have been cooked to a safe internal temperature, one that kills bacteria such as E. coli and salmonella, is a way of protecting yourself from food poisoning,” said Kathleen Hall Jamieson, director of the Annenberg Public Policy Center. “Every cook should have a food thermometer within ready reach in the kitchen or near the grill.”

Lack of knowledge on safe temperatures
The APPC survey revealed a significant lack of knowledge about the correct temperatures needed to kill the H5N1 virus, commonly known as bird flu. More than half of those surveyed, 51 percent, were unsure which temperatures would effectively kill the virus. Only 38 percent knew that heating poultry to at least 165 degrees F is necessary to kill bacteria and viruses, including H5N1.

When asked about other meats, fewer respondents knew the correct temperatures. Only 29 percent correctly identified that ground beef should be heated to at least 165 degrees F, and just 21 percent knew that steak should be heated to 145 degrees F and allowed to “rest” for three minutes before eating.

Bird Flu and food safety
In June, the FDA reported the detection of the H5N1 avian influenza virus in cow’s milk. Although the virus was found in the meat of one “cull” cow during USDA testing, it did not enter the food chain. As of July 25, 2024, 13 human cases of bird flu had been reported in the United States since April 2024, with cases linked to both cows and poultry in Colorado.

The CDC emphasizes that there is no evidence anyone in the United States has been infected with avian influenza A viruses after eating properly handled and cooked poultry products. However, the potential for infection through uncooked or improperly handled poultry remains.

Public awareness and education
The survey indicates a critical need for increased public education on safe food handling practices. While the CDC and other health authorities provide guidelines, the survey shows that many Americans are unaware or unsure of these essential safety measures.

(To sign up for a free subscription to Food Safety News, click here.)